Chickpea pancakes with spinach & ham

There's more to chickpeas than houmous, you know. And soon you'll soon discover a whole new chickpea world with this clever recipe.

Ingredients

Cherry Tomatoes

500 g, on vine, snipped into 4 small bunches

Calorie controlled cooking spray

1 spray(s)

Chickpeas, cooked

400 g, drained and rinsed

Egg, whole, raw

2 medium, raw

Chickpea Flour

150 g

Baking powder

2 teaspoons, level

Skimmed Milk

180 ml

Parsley, fresh

2 tablespoons, chopped

Chives, Fresh

1 tablespoons, chopped

Premium ham

50 g

Spinach

50 g

Instructions

Preheat the oven to 200oC, fan 180oC, gas mark 6. Line a baking tray with baking tray. Put the tomatoes on the tray, lightly mist with cooking spray and season with salt and freshly ground black pepper. Bake for 20 minutes until the skins start to split.

Meanwhile, blitz the chickpeas in a food processor until finely chopped. Add the eggs and process until smooth. Sift the flour and baking powder into a large bowl. Add the chickpea mixture, milk, parsley and chives. Whisk until smooth, and season with salt.

Lightly mist a large nonstick frying pan with cooking spray and heat over a medium heat. Drop 60ml of the batter into the pan and spread out to make a 12cm pancake. Cook until bubbles appear and pop on the surface. Turn the pancake and cook for 1-2 minutes. Transfer to a plate, cover to keep warm. Repeat with the remaining batter to make 8 pancakes.

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